Description
Book SynopsisWith today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the "Sake Guy" and the world's leading non-Japanese sake educator and evangelist? Here in over two dozen no-holds-barred essays, John reveals "the truth about sake" from a connected insider's perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies. Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos. Includes: * Sake Secrets: junmai vs. non-junmai, namazake, aging, dry vs. sweet, ginjo, warm vs. chilled, nigori, water, yeast, rice, regionality * How the Industry Really Works: pricing, contests, distribution, glassware, milling, food pairing * The Brewer's Art Revealed: koji-making, brewers' guilds, grading John Gauntner John Gauntner is the only non-Japanese certified Master of Sake Tasting. A resident of Japan since 1988, he has worked in the sake industry promoting and educating since 1994. Each year he conducts Sake Professional Courses for sake professionals and aficionados, and several of his students have gone on to open thriving sake shops, breweries, and izakaya in the United States.
Trade Review"A superb, easy-to-swallow overview of this fascinating, complex and subtle beverage, offered with pith and clarity."--The New York Times "This book is not just for sake lovers; it's a must read for anyone interested in Japanese culture."-- The Japan Times "Written in a style that Gauntner's readers have come to know and enjoy: conversational, straightforward, earnest, unpretentious, and passionate."--The Sake Press "Sake Confidential is essential reading for anyone curious or passionate about Japan's national spirit."--Metropolis "It fills a needed niche for a Sake book that goes beyond the basics, but still is approachable by even the casual reader or newbie to Sake."--The Passionate Foodie "It's an easy book to flip through to find something of interest at your level of knowledge."--The Gray Report
Table of ContentsINTRODUCTION: “The Least You Need to Know About Sake” What sake is vs. wine or beer or spirits How long it has been around How it is made What makes a good one from a less good one, i.e. how to choose a sake safely The grades and major types Temperature, aging, storage, pairing with food Alternative types like nigori, nama, yamahai that are mutually exclusive of grade TRUTHS ABOUT SAKE 1. The truth about junmai vs. non-junmai 2. The truth about nama-zake 3. The truth about aged sake 4. The truth about the nihonshu-do 5. The truth about ginjo 6. The truth about sake purity 7. The truth about the date on the bottle and “how old is too old”: 8. The truth about warmed sake 9. The truth about nigori-zake 10. The truth about “tokubetsu” 11. The truth about water 12. The truth about yamahai and kimoto sake 13. The truth about rice variety and sake flavor 14. The truth about regionality in sake HOW THE SAKE INDUSTRY REALLY WORKS 15. The Truth about the sake industry 16. The truth about how sake is priced in Japan 17. The National New Sake Tasting Competition 18. The truth about how rice is distributed in Japan 19. The truth about outsourcing in Japan 20. The truth about sake glassware 21. The truth about the milling rate for junmai-shu 22. The truth about pairing sake and food in Japan THE BREWMASTER’S ART REVEALED 23. The truth about koji-making. 24. The truth about toji 25. The truth about some aromatic sake. 26. All brewers make all grades, and they start with the rough stuff. 27. A million ways to make your moto: infinite variations APPLYING WHAT YOU KNOW 28. How to develop your sake-tasting abilities 29. Representative sake selections CONCLUSION EXPANDING YOUR KNOWLEDGE
